Hamburger basic

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Servs: 6  Prep: 25m  Cook: 18m  

These hamburgers were made for a function. There easy, yummy and really quick to make. According to the American Heritage Dictionary, the term "hamburger" comes from Hamburg steak, which was first recorded in English in 1884 but was probably used much earlier. A form of pounded beef called "Hamburg Steak" was common in Hamburg in the middle of the 19th century. The recipe was brought to North America by the large numbers of people immigrating from Germany at the time, many of whom passed through the port of Hamburg. There is indirect evidence for its use on an American menu in 1836. The form hamburger steak first appeared in a Washington state newspaper in 1889. The first recipe close to the current idea of a hamburger, using ground beef mixed with onion and pepper dates from 1902

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   750g beef mince (like topside) 750g beef mince (like topside)
•   1 large brown onion, grated 1 large brown onion, grated
•   2 garlic cloves, crushed 2 garlic cloves, crushed
•   1 tbs Worcestershire sauce 1 tbs Worcestershire sauce
•   2 tsp Tabasco sauce (optional), or to taste 2 tsp Tabasco sauce (optional), or to taste
•   1/4 cup chopped fresh continental parsley 1/4 cup chopped fresh continental parsley
•   70g (1 cup) breadcrumbs, made from day-old bread 70g (1 cup) breadcrumbs, made from day-old bread
•   1 egg, lightly whisked 1 egg, lightly whisked
•   Salt & ground black pepper, to taste Salt & ground black pepper, to taste
•   2 tbs olive oil 2 tbs olive oil
•   6 hamburger buns, halved 6 hamburger buns, halved
•   150g cheddar cheese, thinly sliced, to serve 150g cheddar cheese, thinly sliced, to serve
•   3 medium (about 450g) ripe tomatoes, sliced, to serve, homemade (see related recipe) or purchased tomato sauce, to serve 3 medium (about 450g) ripe tomatoes, sliced, to serve, homemade (see related recipe) or purchased tomato sauce, to serve
•   6 Iceberg lettuce leaves, shredded, to serve 6 Iceberg lettuce leaves, shredded, to serve

Instructions

1. Place the beef mince, onion, garlic Worcestershire sauce, Tabasco sauce parsley, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined.
2. Divide the mixture into 6 equal portions (you can use a 125mls / 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
3. Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. (Chilling the patties will help them hold together when cooked).
4. .
5. Heat half the olive oil in a large, non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through because it has a larger ratio of surface area to volume than whole pieces of meat, and is therefore at greater risk of contamination by bacteria in the air.
6. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties.
7. Meanwhile, preheat grill on high. Place the hamburger buns, cut-side up, under the preheated grill and toast for 1 minute or until golden. Leave the grill on.
8. To serve, top the bottom halves of the toasted hamburger buns with the patties and then the cheese slices.
9. Return the bottom bun halves under the grill for 1 minute or until the cheese is just melted.
10. Top each with the sliced tomato, tomato sauce and shredded lettuce, sprinkle with salt and pepper and then cover with the hamburger bun tops.
11. AND WALLLLAH! you have a burger :)
12. you may not want to toast your buns on the grill, you can toast them anyway you like.

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Note From The Chef

Tiffany G. April 27

Variations Thai chicken burgers: replace the beef with chicken mince (preferably thigh fillet mince); replace the brown onion with 1/2 bunch of green shallots, thinly sliced; replace the Worcestershire sauce and Tabasco sauce with 2 tbs fresh lemon juice, 1 lemon grass stem (pale section only), finely chopped and 1 fresh birdseye chilli finely chopped; and replace the parsley with fresh coriander. Increase the breadcrumb to 105g (1 1/2 cups). Halve and serve wrapped in pitta bread with sweet chilli sauce, cucumber slices and snow peas sprouts Lamb burgers with Mediterranean spices: replace the beef mince with lamb mince (preferably from leg trimmings); replace the Worcestershire sauce with 2 tsp ground cumin and replace the parsley with fresh mint. Serve on toasted Turkish bread spread with baba ganoush and topped with rocket leaves and roasted red capsicum.

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